News & Events

Rob Landolphi and Rebecca Canfield participated in the Annual Luncheon Meeting of the Working Lands Alliance

Rob Landolphi, Culinary Operations Manager and Rebecca Canfield, Local Routes Coordinator, participated at the Annual Luncheon Meeting of the Working Lands Alliance, held on Wednesday, November 7th at the State Capital in Hartford. They prepared Lamb Pastitsio, an entrée made with locally grown Connecticut food items. The lamb was raised by Beaver Brook Farm, in Lyme, CT; Jersey milk feta cheese from Beaver Brook Farm, Lyme, CT; fresh milk from Mountain Dairy, Storrs, CT; Parmesan cheese from Calabro Cheese, East Haven, CT.

Lamb Pastitsio

Serves 8

• 1 lb Ground Lamb, Beaverbrook Farm, Old Lyme CT
• 2/3 cup Chopped Onion
• 2 teaspoons Chopped Garlic
• 28 oz can Diced Tomatoes
• ½  teaspoon Ground Black Pepper
• ¾  teaspoon Salt
• 1/3 cup Burgundy Wine
• ¼  teaspoon Cinnamon
• 2 each Bay Leaves
• ½   stick Butter or Margarine
• ¼  cup All Purpose Flour
• 1 2/3 cups Lowfat Milk, Mountain Dairy, Storrs, CT
• 4 ounces Jersey Milk Feta Cheese, Beaverbrook Farm, Old Lyme, CT
• ¼  cup White Pepper
• 8 ounces Uncooked Penne Pasta, Cooked
• 2 Tablespoons Grated Parmesan Cheese, Calabro Cheese Co, East Haven, CT

In a large skillet brown ground lamb and drain fat. Add onions and garlic. Sauté until onions are just tender. Add tomatoes, black pepper, salt, wine, cinnamon and bay leaves. In a separate sauce pot, Melt butter and add flour. Stir to make a roux cook for 5 minutes while stirring. Add crumbled feta cheese and white pepper to sauce. Blend to melt cheese and hold warm. Spray casserole dish with non-stick spray.

Layer casserole as follows:
Place half of cooked pasta on bottom. Layer meat sauce over pasta. Spread remaining pasta over meat sauce.
Pour white sauce evenly over top and sprinkle with parmesan cheese. Bake in 325°F oven for 40 minutes, until internal temperature is 155°F. Serve hot with crusty Italian bread.